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| Drinking Windows and Values |
| Drinking window: Drink between 2020 and 2029 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 90 pts. in 15 notes) - hiding notes with no text | | | Tasted by kkleg on 2/19/2024 & rated 90 points: Similar aromas and flavors as my July 2023 note, but seems age-worthy again. I will keep my last bottle until at least 2029. (409 views) | | | Tasted by Toshu on 11/29/2023 & rated 89 points: Medium body. Not complex but interesting flavors (569 views) | | | Tasted by Rhuby on 8/2/2023 & rated 92 points: Medium, transparent, red with brick red edges. A great package of integrated cherry, apricot, rose, wood (but not oaky), and leather. Med-full bodied with bright acidity bringing balance and a squeaky-clean finish. The tannins are quite grippy, which was appreciated here but may be too much for some. Great value at $26 and probably within its peak drinking window.
8/3 update to average 91/93 (858 views) | | | Tasted by kkleg on 7/14/2023 & rated 90 points: This is an interesting bottle that’s different from past ones. Lots of browning around the edges upon opening, which made me think this was much older than it is. Colors up a bit with some air, though.
Classic Barolo nose. Cherry fruit and earth on the palate, with a nice funky note. Good acidity and somewhat prominent tannins.
Likely has more time but I’m no longer as confident as I previously was with how this will evolve. (768 views) | | | Tasted by Hamish C on 3/25/2023 & rated 92 points: I thought this was drinking beautifully.
Short decant. Beautiful light robe. Intense nose, typical aromas of rose, orange peel and blood orange juice, and something darker more tar-like. Will buy again. (917 views) | | | Tasted by kkleg on 10/30/2022 & rated 90 points: Note taken after six hours of air. Cherries and violets on the nose, with a whiff of wet earth. The palate is a bit tight, with notes of cherry and herbs. Will continue to develop for another 7+ years and last for a decade. (1029 views) | | | Tasted by Rick 4 Wine on 7/28/2022: Drinking well but needs about an hour in the decanter (1086 views) | | | Tasted by rteeps on 4/12/2022: Decant 4 hours (971 views) | | | Tasted by Paul852 on 4/2/2022 & rated 89 points: I have 3 of these, and given the divergence of views in the TNs here, this first bottle was decanted from cellar temperature and poured after a few minutes with a simple tomato & mozzarella ravioli dressed with parmesan, black pepper and EVOO.
On first drinking this is dark red fruits on the nose, quite fresh with those same notes on the palate along with berries and herbs, medium(+) acidity and very clean on the finish.
However, after maybe 20 minutes some major tannins develop and this becomes very much a food wine needing quite rich food to complement it. The nose and the palate begin to display more tertiary notes, losing some of the fresh fruitiness of the first pour.
And then after 20 more minutes, the tannins become less dominant and acidity comes more to the fore; the mouthfeel becomes less full.
Overall a very fast evolving wine, which is enjoyable at all these stages. I shall decant my second bottle for hours rather than minutes and see where it goes.
Not sure what rating to give - let's start at 89, but I find this decent QPR at ~US$24. (879 views) | | | Tasted by Defcahn5 on 1/26/2022 & rated 86 points: Decanted 5-6 hours. This was a little flat. Not as rich or fulsome as one wants or expects with Barolo. Maybe I decanted too long? Seems unlikely. It was a fine wine but unmemorable and seems unlikely to get any better. (932 views) | | | Tasted by Aesculapian Connoisseur on 1/23/2022 & rated 81 points: Lack of taste. High aciditiy.
Even decant for 2 hours. Just abit cherry, mushroom and herbal notes. Overall off balance and flat wine
Too disappointed (710 views) | | | Tasted by bluengng on 1/8/2022 & rated 83 points: Not characteristic of a typical Barolo. I get iron and mineral taste with a blood like hint of ink. It’s drinkable and good but not remarkable for the price. (612 views) | | | Tasted by fanglangzhe on 11/11/2021 & rated 91 points: cherry, dried cherry, dried red berries, herbs, med bodied. a subtle mushroom/umami sensation, a hint of mineral. very elegant. oak is well-integrated with a hint of toasty oak. nice high acidity, med+ tannins. 90-91. (720 views) | | | Tasted by kkleg on 10/23/2021 & rated 91 points: Note taken after four hours of air. Cherry, rose petal, and wet leaves on the nose. The palate shows firm tannins and good acidity, with lots of cherry fruit and a touch of heat. Should develop nicely over the next 5-10 years. (613 views) |
| Boroli Producer websiteNebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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